Peas And Carrots Spring Salad

Recipe Ingredients

1		Bag mixed baby greens
20		Fresh basil leaves - shredded or torn
2 cups	220g / 7.8oz	Shredded carrots
1 cup	237ml	Frozen baby peas
1		Shallot - finely chopped
3 tablespoons	45ml	White wine vinegar
1/3 cup	78ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Ham Steaks - (see recipe)

Recipe Instructions

Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas.

Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine.

Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E03) - from the TV FOOD NETWORK

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